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Appetizers and Sides/ Breakfast/ Recipes

Cheesy Ham Hash Brown Casserole

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BeyondTheSandwich #CollectiveBias

It always makes me so happy when I discover a recipe that not only tastes AMAZING, but is also so easy to pull together. This cheesy ham (I use Castle Wood Reserve® ham) hash brown casserole is one of those dishes! The hash browns are smothered in a creamy sauce with cheese and the flavor from the marinated Castle Wood Reserve® ham and the onions make this dish a huge hit!

All of the ingredients get tossed together at once and then it gets baked in a casserole dish topped with more cheese! It’s perfect for feeding a crowd and it will definitely be on my Easter lunch table!#BeyondTheSandwich, Castle Wood Reserve, Cheesy, ham, hashbrown casserole, side dish, easter, casserole, easy, ham and cheese, cheese, ham, potatoes, potato, creamy,

A couple more reasons why this recipe is great are that it uses sliced ham and I ALWAYS have left-over lunch meat ham that I’m trying to use up and I also discovered Castle Wood Reserve® ham! It’s deli style sliced ham but it’s better! And this ham definitely goes #BeyondTheSandwich! It’s uncured, marinated, and a lot less expensive than buying from behind the deli counter. I also found it at Walmart so I know you’ll be able to find it too! It’s next to the deli department (not by the packaged ham) if you’re on the search.

#BeyondTheSandwich, Castle Wood Reserve, Cheesy, ham, hashbrown casserole, side dish, easter, casserole, easy, ham and cheese, cheese, ham, potatoes, potato, creamy,
#BeyondTheSandwich, Castle Wood Reserve, Cheesy, ham, hashbrown casserole, side dish, easter, casserole, easy, ham and cheese, cheese, ham, potatoes, potato, creamy,

#BeyondTheSandwich, Castle Wood Reserve, Cheesy, ham, hashbrown casserole, side dish, easter, casserole, easy, ham and cheese, cheese, ham, potatoes, potato, creamy,

 


 

5 from 1 vote
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Cheesy Ham Hash Brown Casserole
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

Hashbrowns, ham, and cheese combined with a creamy sauce, topped with cheese, and baked to perfection! 

Servings: 10 people
Author: Coco and Ash
Ingredients
  • 30 ounce bag of frozen hash browns
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 1/4 cup melted butter
  • 1/3 cup finely diced onion
  • 16 ounces sliced deli-style ham (I use Castle Wood Reserve® lunch meat)
  • 1.5 cups shredded cheddar cheese (divided)
  • 1 cup shredded parmesan cheese (divided)
Instructions
  1. Pre-heat your oven to 350 degrees.

  2. Dice your onion and chop the ham into small pieces. (I use Castle Wood Reserve®)

  3. Mix together the cheddar cheese and the parmesan cheese and then save 1 cup of that mixture for topping the casserole. 

  4. Get out your largest bowl and add in all of the ingredients (except for 1 cup of the cheese mixture) and mix together. It will seem dry but it's just because the frozen hashbrowns make the sauce thicken up. 

  5. Grease a 9x13 casserole dish and add the hashbrown mixture. 

  6. Top with remaining cheese.

  7. Bake at 350 for 1 hour. 

 

#BeyondTheSandwich, Castle Wood Reserve, Cheesy, ham, hashbrown casserole, side dish, easter, casserole, easy, ham and cheese, cheese, ham, potatoes, potato, creamy,

 

Cheesy, ham, hashbrown casserole, side dish, easter, casserole, easy, ham and cheese, cheese, ham, potatoes, potato, creamy,

Breakfast/ Recipes/ Sweets

Cinnamon Sugar Banana Donuts

So, these banana donuts are definitely not a recipe that you’re going to whip up on a busy weekday. But take a lazy Saturday morning, put some music on (or cartoons for the kids…yes, my kids watch tv!) and get to work on these while you sip your coffee and you’ll feel so accomplished when you set these in front of your family!

This donut recipe came from an old cookbook that my mother in law let me borrow and it’s filled with recipes that are just classic, simple and delicious! I don’t know about you but I see so many recipes lately that are just weird or over-the-top and it makes me appreciate older classic recipes like these banana donuts so much more! They do take a little time to make but they are not difficult at all! And if you REALLY want to go all out (trust me…you do!), make them with my caramel dipping sauce on the side. (Tip: You can make the caramel sauce and the donut dough the night before!)

 

The dough will be a little sticky when you first take it out of the fridge so just sprinkle flour all over it when before you go to roll it out.

Cinnamon Sugar Banana Donuts breakfast dessert easy

Now I don’t own a donut cutter or even a tiny circle cutter so I just used a spice container lid. If you want to get a donut cutter, here’s one that looks like it’d be perfect for the donuts and the holes!Cinnamon Sugar Banana Donuts dessert breakfast easy

Cinnamon Sugar Banana Donuts dessert breakfast easy

These little guys only cook for about 45 seconds per side. And all you have to do to flip them is use a spatula to tap one side of the donut and they’ll easily flip right over!

Cinnamon Sugar Banana Donuts dessert breakfast easy

Cinnamon Sugar Banana Donuts dessert breakfast easy

Believe me when I tell you…you HAVE to make them with my caramel sauce!! Cinnamon Sugar Banana Donuts dessert breakfast easy

Thanks to my husband Matt for being my hand model! 🙂

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Banana Donuts

I know it seems like this has recipe has a lot of steps but I wanted to make sure that I explained everything thoroughly so these are as easy as possible! They do take a little time but they're so worth it!

This recipe makes about 50 donut holes or 4 dozen regular donuts. 

Ingredients
  • 5 tbsp softened butter
  • 1 cup sugar
  • 3 eggs
  • 1 cup mashed ripe bananas (about 2 small bananas)
  • 1/2 cup buttermilk (or regular milk with 1 tsp lemon juice added)
  • 2 tsp vanilla extract
  • 5 cups all purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp salt
  • Canola or vegetable oil for frying (I used 6 cups)
  • "Coco and Ash" caramel dipping sauce
Cinnamon Sugar Coating
  • 1 cup white sugar
  • 1 tbsp cinnamon
Instructions
For the donuts
  1. Either in the bowl of a stand mixer or a large bowl, add your butter and sugar and beat together until light and fluffy.

  2. Then add in your mashed bananas, eggs, vanilla, and buttermilk. (If you don't have buttermilk, just add 1 tsp of lemon juice to regular milk). Stir until combined. 

  3. In a separate bowl, combine the flour, baking powder, baking soda, nutmeg, cinnamon, salt. 

  4. Slowly add the dry mixture to the wet mixture. I like to add about 1/3 at a time and mix in between. If you're doing this by hand and not in a stand mixer, you're welcome for the arm workout 🙂 

  5. leave the dough in the bowl and pop it in the fridge for 1 hour. 

  6. After your dough has been chilled, sprinkle a board or your counter top with a little flour and plop the dough on top. You may want to sprinkle some flour on the top of the dough too if it seems sticky. 

  7. Knead the dough for just a second to bring it all together. (No need to any fancy kneading techniques, just squeeze the dough together a few times so it comes together). If you have any sticky spots, just sprinkle with more flour. 

  8. Using a rolling pin, roll the dough to about 1/2 inch thick. 

  9. Cut out your donut holes. I don't have a fancy donut cutter so I just used the lid of a spice container. 

Frying the donuts
  1. Make your cinnamon sugar mixture and set it aside right next to where you are frying. 

  2. Add your oil to a pot so that it's at least 2 inches deep. 

  3. Heat the oil to 375. I use a candy thermometer but you'll know when your oil is ready when you drop a little bit of flour in the pan and it sizzles. I like to add in just one donut as a test and see how it does, if it browns quickly and the inside is raw, lower the heat. if it doesn't sizzle, raise your heat. I keep mine burner on medium pretty much the whole time. 

  4. So once you have your oil at the right temp, you can cook the donut holes in batches. I do about 5 or 6 at a time and cook them for about 45 seconds per side. 

  5. As soon as you pull them out of the oil, drop them into the cinnamon sugar mixture and roll them around until they are coated. If you go through a few batches and notice that the sugar has stopped sticking to the donuts, it's just because a lot of oil that's gotten into the cinnamon sugar mixture. Just add in some more sugar and cinnamon and keep going. 🙂 

  6. Enjoy!!! These are SO GOOD dipped in my brown sugar caramel sauce!


Cinnamon Sugar Banana Donuts dessert breakfast easy

Appetizers and Sides/ Breakfast/ Recipes/ Sweets

Sweet Cinnamon Applesauce

Sweet Cinnamon AppleSauce

This sweet cinnamon applesauce actually came about a couple of years ago. Around this time of year we took a family trip to Michigan and as you know, Fall in Michigan means APPLES everywhere! We went apple picking, bought apples at the grocery store, and came home with a so many apples!

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Sweet cinnamon applesauce

This was 2 years ago so “Coco” is a little older now and I was actually pregnant with “Ash”.

So what’s the perfect way to use up a bunch of apples…applesauce!! This applesauce is SO GOOD!! It almost tastes like an apple pie filling! It has brown sugar, cinnamon, and nutmeg and is really easy to pull together too!

Here’s what you need:

  • 3/4 cup brown sugar
  • 1/4 water
  • 1 cup apple juice or cider
  • 10 small apples (I use McIntosh)
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

First go ahead and peel your apples and cut them into about 1″ chunks and set them aside just for a few minutes. sweet cinnamon applesauce

 

Then using a pan large enough to hold all of your apples, add your brown sugar and water. Cook until the brown sugar has dissolved (about 3-5 minutes).sweet cinnamon applesauce

After dissolving the brown sugar, you can add in the rest of the applesauce ingredients (apples, cinnamon, juice, nutmeg).sweet cinnamon applesauce

Now you’re just going to let these simmer on medium heat, uncovered for 30 minutes. Make sure you stir them around every few minutes. sweet cinnamon applesauce

Now after the 30 minutes, it’s time to get the applesauce texture how you like it. You can either blend it until completely smooth, leave it just how it is, or (and this is what I do) you can mash it down with either a potato masher or a pastry cutter. (Note: if you used larger apples and your sauce seems a little dry at the end, just add in some more apple juice) 🙂sweet cinnamon applesauce

Now I like to eat this applesauce while it’s warm. I like to eat it on vanilla ice cream, I like to eat it on pancakes…I like to eat it on everything! It’s taste almost like an apple pie filling! I hope you enjoy it!sweet cinnamon applesauce

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Sweet Cinnamon Apple Sauce
Ingredients
  • 3/4 cup brown sugar
  • 1/4 water
  • 1 cup apple juice or cider
  • 10 small apples I use McIntosh
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
Instructions
  1. Heat brown sugar and water over medium heat until the sugar is dissolved. (about 3-5 minutes)
  2. Add in the rest of your ingredients: apples, juice, cinnamon, nutmeg.
  3. Cook over medium heat, uncovered for 30 minutes, stirring occasionally.
  4. Prepare according to the consistency of your preference. Either, leave extra chunky, mash with a potato masher or pastry cutter, or blend.
  5. Enjoy!
  6. I like to eat mine plain as a side dish, on pancakes, on vanilla ice cream. Let me know how you like to serve yours!
Recipe Notes
(Note: If you used larger apples and your applesauce seems a little bit dry at the end, just add in some apple juice) 🙂

sweet cinnamon applesauce

 

Breakfast/ Sweets

Pumpkin Cream Cheese Bundt Cake

pumpkin-cream-cheese-bundt-cake

So I may be in Florida but as soon as “Fall” comes around, I can’t help but crave that pumpkin spice flavor! I try to hold off until we get some cooler weather but I usually don’t make it. This pumpkin cream cheese bundt cake is one of those Fall treats that I CRAVE!! The cake part is moist and filled with warm pumpkin spice flavors and the cream cheese filling gives it such a decadent surprise when you dig in! And to top it all off (literally:) ) there’s a cream cheese drizzle that I could drink with a straw! So here it is…the pumpkin cream cheese cake that I dream about!

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Here’s what you need: (I know it seems like a long list but it comes together very easily!) 🙂

For the cream cheese filling:

  • 8 oz softened cream cheese
  • ½ cup white sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1/4 tsp cinnamon

For the cake:

  • 3 cups all-purpose flour
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground cinnamon
  • 2 tsp pumpkin spice
  • ¼ cup (half a stick) softened butter
  • ⅔ cup brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • ½ cup canola or vegetable oil
  • 1 can (15 oz) pumpkin puree
  • ½ cup sour cream
  • 2 tsp vanilla extract

For the cream cheese drizzle

  • 4 oz softened cream cheese
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt (just a little pinch is fine)
  • 2 tbsp milk (you might need a tiny bit more to get the right consistency)

The cake has three main parts but they each take just a few minutes 🙂

First you can pre-heat your oven to 350 and spray a bundt pan with non-stick spray.

Then first comes the cream cheese filling. In a small bowl, combine the cream cheese and sugar and beat together. Then add in the egg, vanilla, and cinnamon and beat just until combined.Pumpkin-cream-cheese-bundt-cake

You can set this aside in the fridge and start on the main cake batter now.

Now for the main pumpkin cake batter! In the bowl of a stand mixer or in a large bowl, add your 1/2 stick of butter, white sugar, and brown sugar and beat until fluffy.Pumpkin-cream-cheese-bundt-cake

Next add in your 2 eggs, oil, sour cream, pumpkin puree, and vanilla extract and beat until there are no lumps.pumpkin-cream-cheese-bundt-cake

Next, in a separate small bowl, whisk together your dry ingredients. That includes your: flour, baking soda, baking powder, salt, cinnamon, pumpkin spice. Slowly add this mixture to your wet mixture and fold it together until it’s just combined. Be careful not to over mix it. pumpkin-cream-cheese-bundt-cake

So now take your greased bundt pan and pour in, half of your pumpkin batter. Then get the filling (the best part!!) that we stored in the fridge and spoon that on top of the cake mixture. Try to avoid the sides of the cake if you can. (I’m thinking you can do a better job of that than I did!)pumpkin-cream-cheese-bundt-cake

Ok after you’ve added your cream cheese filling, you can add in the rest of the pumpkin cake batter. Just spoon it over the filling and try to spread it out as best you can to cover the filling. I used a spoon and then ended up using my fingers to cover the holes on the sides. pumpkin-cream-cheese-bundt-cake

Bake in the oven at 350 on a center rack for 50 minutes to an hour. You can insert a toothpick and if it comes out clean, it’s done! Here’s how it looks when it’s done! I could eat it just like this. It’s warm and it fills your house up with an amazing Fall scent!! pumpkin-cream-cheese-bundt-cake

Ok if you can resist the temptation to eat it, let the cake cool for about 20 minutes before flipping it over onto a rack or a plate to finish cooling. (just FYI: if you take a piece for yourself off the top, it’s going to get flipped upside down, so no one will ever notice)  🙂

While its cooling, you can make the cream cheese icing. With your hand mixer, beat together the cream cheese, pinch of salt, and powdered sugar until completely combined. Then add in your vanilla extract, and milk (one tablespoon at a time, beating in between each addition). I started with 2 and I think I ended up adding 4. Just keep adding until you reach the consistency that you like. I wanted to pour my icing so I made it a little runny. You can spoon your icing over (that’s what I did). Or if you want to get fancy, feel free to pipe it on! You should store the cake in the fridge since the inside and the icing have dairy in them. I hope you enjoy this cake as much as my family does!! I may make another this weekend because I’m drooling as I type!!! pumpkin-cream-cheese-bundt-cake

pumpkin-cream-cheese-bundt-cake

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Pumpkin Cream Cheese Bundt Cake
Ingredients
For the cream cheese filling:
  • 8 oz softened cream cheese
  • ½ cup white sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1/4 tsp cinnamon
For the cake
  • 3 cups all purpose flour
  • tsp baking powder
  • tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground cinnamon
  • 2 tsp pumpkin spice
  • ¼ cup softened butter half a stick
  • cup brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • ½ cup canola or vegetable oil
  • 1 oz can pumpkin puree 15
  • ½ cup sour cream
  • 2 tsp vanilla extract
For the cream cheese drizzle
  • 4 oz softened cream cheese
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt just a little pinch is fine
  • 2 tbsp milk you might need a tiny bit more to get the right consistency
Instructions
  1. Pre-heat oven to 350 and grease a bundt pan with non-stick spray.
Cream Cheese Filling
  1. In a small bowl, combine the cream cheese, and sugar and beat until combined. Then add in your egg, vanilla, and cinnamon and beat again.
  2. Set aside in the fridge until ready to use.
For the Pumpkin Cake
  1. In a large bowl, beat together butter and white and brown sugar until fluffy.
  2. Add in the eggs, oil, sour cream, pumpkin puree, and vanilla extract and beat again until smooth.
  3. In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice seasoning.
  4. Slowly add the dry ingredients to the bowl containing the wet mixture and fold gently just until it's all combined.
  5. Add half of the pumpkin cake batter to the greased bundt pan.
  6. Take your filling out of the fridge and spoon it over the first half of the pumpkin batter. Try to avoid the sides of the pan with the filling.
  7. Add in the remainder of the pumpkin cake and spread evenly. Try to cover all of the edges and filling as best you can. (I just used my fingers) 🙂
  8. Bake at 350 for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
  9. Let the cake cool in the pan for about 20 minutes before flipping.
  10. Then flip the cake over onto either a cooling rack or a plate and allow to fully cool before icing.
To Make the Icing
  1. In a small bowl, beat together the cream cheese, salt, and sugar. Then add in the vanilla extract and add in the milk 1 tablespoon at a time. Beat in between each tablespoon that you add and keep adding milk until you reach a consistency that you are happy with.
  2. Pour, spoon, or pipe the icing over the cake.
  3. Enjoy!!!
Recipe Notes
Make sure to store the cake in the fridge since it has dairy in both the filling and the icing.

Pumpkin-cream-cheese-bundt-cake

Recipe adapted from “Chew Out Loud

Breakfast/ Recipes/ Sweets

Honey Cinnamon Scones

Honey Cinnamon Scones

These scones are the perfect little breakfast treat! They’re not overly sweet but have a rich honey glaze that makes them irresistible. If you have to bring a breakfast or brunch dish anywhere, these are such an easy option since you can make them the night before.

So here are your ingredients:

For the scones:

  • 2 cups of all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick of butter (cold)
  • 1/3 cup buttermilk (or 1/3 cup milk & 1/2 tsp lemon juice)
  • 1 egg
  • 1/4 cup honey
  • 1 tsp vanilla extract

For the topping

  • 2 tbsp sugar
  • 1 tsp cinnamon

For the glaze

  • 1 cup powdered sugar
  • 2 tbsp honey
  • 2-3 tbsp milk

Heat your oven to 400 degrees and line a baking sheet with either parchment paper or spray it with non-stick spray.

Then in a large bowl, combine your dry ingredients which includes the: flour, baking powder, baking soda, and salt. Go ahead and whisk that together. I had a little 3-year-old “helper” so things got a little messy 🙂 Honey Cinnamon Scones

Take your stick of butter and cut it into smaller pieces. This isn’t absolutely necessary but it makes it easier to cut into the flour mixture. Honey Cinnamon Scones

Add those chunks of butter to your dry mixture and cut it into the flour. I use a pastry cutter which makes this really easy but if you don’t have one, you can use a fork. I had some help from the Coco in my “Coco and Ash” 🙂

Honey Cinnamon Scones

Ok set your flour mixture aside and separate your egg. There are so many ways to do this but I don’t use any special tricks. I just crack my egg and swish the yolk back and forth between the shell halves until all the white falls off in to the bowl. Sorry I don’t have a picture of that process. I don’t have a tripod and well, I only have two hands. 🙂 Honey Cinnamon Scones

Now combine your egg yolk, buttermilk, vanilla extract and honey. If you don’t have buttermilk, you can mix your milk and lemon juice together first, then add it to the wet mixture. Since honey is super sticky and it’s always a pain to get out of a measuring cup…I have a little tip for you! Spray your measuring cup with non-stick spray before adding your honey. The honey will slide right out. Voila! Honey Cinnamon SconesOk whisk together that mixture and then add it into your dry mixture. Stir it just until it’s evenly combined. It will still look crumbly. Honey Cinnamon Scones

Now sprinkle your countertop or a board with some flour so your scones won’t stick. I like to rub a little flour in my hands too. Scoop out half of the mixture with your hands (it doesn’t have to be exact) and form it into a ball and then flatten the ball into a disc about a 1″ thick. Then do the same thing with the other half. Hopefully the picture explains it well enough! (Note: these will be mini-scones. If you would like large scones, just make one large disc)Honey Cinnamon Scones

Take your egg white that you had set aside and whisk it for a minute or two so it gets a little frothy then brush it on to each dough circle. (I totally forgot to froth my egg white and I just realized this as I’m writing…oops!)Honey Cinnamon Scones

Now mix together your sugar and cinnamon and sprinkle both discs with the entire mixture. I’ll seem like a little much but a lot falls off between cutting and transferring them to the pan. Honey Cinnamon Scones

It’s time to cut them! So I cut each circle in half, then in quarters, then in eighths. I think that’s right? Everyone in my family knows fractions were my downfall as a child and I still haven’t recovered. But you get it 🙂  By the way, if you don’t have a scraper/cutter thing…you are missing out! Here’s a link for some inexpensive ones.  You will use it all the time!Honey Cinnamon Scones

So after you cut your scones, lay them on your prepared baking sheet. They don’t tend to spread so you don’t need more than an inch in-between each one. Honey Cinnamon Scones

Bake them for 6-7 minutes. (Note: If you made the larger scones, bake them for 10-11 minutes.) They will puff up and be nice and golden!

Honey Cinnamon Scones

When your scones are completely cooled, go ahead and make the icing. Combing the powdered sugar and the honey and then add your milk, one tablespoon at a time, whisking in-between each addition until you get a consistency that’s thin enough to drizzle but not so runny that it drips right off. I just used a spoon to drizzle them…it doesn’t have to be perfect. Honey Cinnamon Scones

Let the icing will get harder and set after about 30 minutes so they will be easier to store 🙂

Enjoy! (I like to heat a mine up in the microwave for about 15 seconds and eat them for breakfast or dessert during the week) 🙂Honey Cinnamon Scones

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Honey Cinnamon Scones
Ingredients
For the scones:
  • 2 cups of all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick of butter cold
  • 1/3 cup buttermilk or 1/3 cup milk & 1/2 tsp lemon juice
  • 1 egg
  • 1/4 cup honey
  • 1 tsp vanilla extract
For the topping
  • 2 tbsp sugar
  • 1 tsp cinnamon
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp honey
  • 2-3 tbsp milk
Instructions
  1. Preheat your oven to 400 degrees and prepare your pan with either non-stick spray or parchment paper
  2. Mix together your dry ingredients: flour, baking soda, baking powder, salt
  3. Cut your stick of cold butter into small pieces and add the pieces to your dry mixture. Cut the butter into the mixture using a pastry cutter or a fork
  4. Separate your egg and set aside the white for later in the recipe
  5. In a separate small bowl, whisk together your yolk, buttermilk, honey, and vanilla extract
  6. Add your wet mixture to the dry and stir just until combined. (The mixture will still be crumbly)
  7. Now sprinkle your countertop or a board with some flour so your scones won't stick. I like to rub a little flour in my hands too. Scoop out half of the mixture with your hands (it doesn't have to be exact) and form it into a ball and then flatten the ball into a disc about a 1" thick. Then do the same thing with the other half. 

  8. Take your egg white that you had set aside and whisk it for a minute or two so it gets a little frothy then brush it on to each dough circle.

  9. Now mix together your sugar and cinnamon and sprinkle both discs with the entire mixture. I'll seem like a little much but a lot falls off between cutting and transferring them to the pan. 

  10. Cut each circle in half, then in quarters, then in eighths. You will end up with 8 small triangles. (See photos above)

  11. Lay the scones on your prepared baking sheet and bake for 6-7 minutes. 

  12. When your scones are cooled, you can make the icing. Combing the powdered sugar and the honey and then add your milk, one tablespoon at a time, whisking in-between each addition until you get a consistency that's thin enough to drizzle but not so runny that it drips right off.